Betty's Creamed Chicken in Puffed Pastry Shells

Bettyskitchen's picture

May. 27, 2013

In this video, Betty demonstrates how to make Creamed Chicken in Puff Pastry Shells. The Creamed Chicken is really delicious, and may be served over noodles, rice, or toast points, if you don't have puff pastry shells on hand.


Sliced almonds 1/2 Cup (8 tbs) , toasted
Butter 1/4 Cup (4 tbs)
Sliced fresh mushrooms 8 Ounce , chopped somewhat finely
Finely chopped green bell pepper 1/3 Cup (5.33 tbs)
Onion 1 Medium , finely chopped
All purpose flour 1/3 Cup (5.33 tbs)
Chicken broth 2 Cup (32 tbs)
Milk 1 Cup (16 tbs) (you may use half
Cooked chicken 2 Cup (32 tbs) , chopped somewhat finely
Ground nutmeg 1/2 Teaspoon
Ground black pepper 1/8 Teaspoon
Sherry 3 Tablespoon
Diced pimiento 2 Ounce , drained
Puff pastry shell 24 (about 16



1. In a large skillet or Dutch oven, melt butter over medium heat.

2. Add sliced fresh mushrooms, green bell pepper, and chopped onion. Saute until soft.

3. Stir in flour and cook for 1 minute, stirring constantly.

4. Pour chicken broth and milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly.

5. Add cooked chicken, nutmeg, black pepper, sherry, pimiento, and toasted almonds. Stir well.

6. Return to medium heat and cook just until heated through.


7. Serve in puff pastry shells with parsley garnish and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 494Calories from Fat 66

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 129 mg5.38%

Total Carbohydrates 40 g13.3%

Dietary Fiber %

Sugars 2 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet